Sunday, November 20, 2011

Ginger Pumpkin Tart

I saw this prepared by Claire Robinson, Food Network "Five Ingredient Fix" and thought it sounded wonderful! I'm sharing it with you because I like Claire (she's a Southern girl, living in NY but with strong Southern roots!) and I'm going to make it for our Thanksgiving dinner (in addition to the traditional pumpkin pie).

The crust is crushed gingersnaps! I love gingersnaps on a cold winter night with a cup of hot tea.... yummm..one of my favorites. Hmmm... maybe I'll make this next week so I don't have to share with everyone!!

Make the crust by combining the ginger cookie crumbs and melted butter in a large bowl, until well blended. Add the crumbs to the tart pan and evenly press over the bottom and up the sides with the bottom of a measuring cup. Bake until set and a bit darker in color, 10 to 12 minutes. Remove from the oven and set aside to cool.

In a bowl, whisk together the pumpkin, condensed milk, egg yolks and salt until well blended. Pour the filling into the cooled crust, return to the oven, and bake until set and beginning to brown on the top, about 30 minutes. Remove tart from the oven, cool to room temperature and then chill in the refrigerator, at least 1 hour or until ready to serve.

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The Southern Cook

A big Southern welcome! Thanks for dropping by. I hope you'll find recipes that make your mouth water and send you scurrying to the kitchen. These recipes are not original, but all are mighty good! I've spent a few years working with food and will share what I've learned. My food career includes cookbook editor at Southern Living Books, County Extension Agent, Home Economist for GA Dept of Ag, teacher, freelance editing and recipe testing. In addition to cooking, I love to hear from you, so leave a comment or send me an e-mail at thesoutherncook@gmail.com